What are the highest grade dishes in Cantonese cuisine?

Farewell My Concubine's crafting materials:

Ingredients: 500 grams of Shuifa turtle skirt, about 750 grams of 1 net hen, about 750 grams of pork knuckle, 25 grams of Shuifa mushrooms, 2 tablespoons of white oil, 2 cups of soup, 25 grams of salt bamboo shoots, 2 tablespoons of cooking wine, appropriate amount of green onion, ginger and cornstarch.

Farewell My Concubine's Approach:

1.Put the turtle skirt into the pot, cook it over low heat for about 2 hours, remove it and put it in warm water, scrape the inner skin of the skirt with a knife, then put it in a pot of water, and simmer over low heat until you can remove the turtle bones. Take out the turtle bones and wash them, cut the skirt into strips 3 cm wide and 6 cm long, boil them in boiling water, and then soak them in a basin of boiling water.

2.Wash the hen and elbows, put them in a pot of water, cook until they are eight ripe, remove them, cut the elbows from the inside, remove the bones, and cut the meat into long strips. The chicken bones are pulled out and the chicken is torn into long strips.

3.Take a large casserole, put it in the pot mat, put mushrooms and salt bamboo shoots on it, put the skirt in a circle, and then put the chicken strips on it. Wrap the turtle skirt with elbow meat. Set of soup, soy sauce, cooking wine, and salt.

4.Heat the oil pot, add Sichuan pepper and fry it slightly, pour in the sodium sand, cover it, simmer it over low heat for l hours, take off the casserole, remove the lid, take out the elbow meat, gently take out the pot mat, and turn the chicken and turtle skirt in the large soup plate, 5Then heat the oil pot, fry the peppercorns, then take it out, decant the soup of the boiled turtle skirt and chicken into the pot, add cooking wine and boil, thicken it with cornstarch water, and pour it into the chicken dish of the turtle skirt.

Abalone, shark fin, bird's nest.

Butter torch lobster.

Roast suckling pig. Fish maw.

There is no superlative! There is no such thing as the best food! Let's divide it evenly! A delicious dish doesn't just depend on the craftsmanship of a master! One person's taste! It's not expensive to eat! It's not that the price is high, and it is nutritious!

The high-end dishes in Cantonese cuisine include: roast suckling pig in the open oven, roast goose in the hanging oven, steamed eastern star grouper, etc.

Roast suckling pig in open oven: also known as roast suckling pig. As early as the Western Zhou Dynasty has been listed as one of the "eight treasures", at that time it was called "cannon dolphin", that is, roast suckling pig, in the book "Qi Min Yaoshu" also recorded the production method of roast suckling pig, and said that it "the same color as amber, and like real gold, the entrance is eliminated, strong as Ling Xue, containing slurry cream, special and ordinary also" to do macro, when Kangxi of the Qing Dynasty, it was a famous dish of the court, and became a major dish in the "Manchu and Han Dynasty banquet".

Hanging stove roast goose: choose a small Qingyuan black-maned goose, the meat is delicate, the taste is delicious, after the whole body of the goose is evenly coated with a special sauce, it is hung up with a roast goose ring, and it is put into a barbecue oven with a slight fire until the skin is dry and tight, and then it is air-dried. Steamed Eastern Star Grouper:

Take an east star grouper, kill and wash it, and then scald the fish body with warm boiled water, the fish meat can shrink, and the sail can not be scalded for too long, otherwise the nutrients of the fish body will be lost, and then take a plate and put two chopsticks underneath. In order to heat the fish on both sides, steam it quickly, and then sprinkle salt, monosodium glutamate, and liquor evenly on the fish. Lard, green onion and ginger, and finally put on top.

The representative dishes of Cantonese cuisine are: Guangdong crispy roast goose, Guangzhou Wenchang chicken, white-cut chicken, mini Buddha jumping over the wall, Hakka hand-torn salt-baked chicken.

1. Guangdong crispy roast goose: It is made by roasting the whole goose with its wings removed and headed. The practice of roasting goose was first derived from roast duck.

At the end of the Southern Song Dynasty, a group of people with lofty ideals retreated from Hangzhou, Zhejiang to Guangdong, because there was no inkstone duck abundant in Hangzhou, the chef at that time replaced the duck with a goose, but the practice still adopted the practice of roast duck, which is the predecessor of Guangdong crispy roast goose.

2. Guangzhou Wenchang chicken: When making Guangzhou Wenchang chicken, the selection must be Wenchang chicken from Wenchang area of Hainan, and it must go through multiple cooking processes and be soaked in slow fire. When serving, the chicken will be chopped into strips, and the presentation should also have a sense of style.

When eating chicken, it will also be accompanied by a variety of seasonings to make a dipping sauce, the meat is smooth and tender, the taste is fragrant but not greasy, and the aftertaste is endless.

3. White cut chicken: White cut chicken is also called white cut chicken, and the key thing reflected in the name of the dish is the practice of chicken. In fact, among the specialties of many regions in southern China, there is a dish of white-cut chicken, but the white-cut chicken in Guangdong is relatively more famous.

The chickens used in Guangdong white-cut chickens are mostly three-yellow chickens or Qingping chickens, and the meat is smooth and tender.

4. Mini Buddha jumping over the wall: This mini Buddha jumping over the wall in Cantonese cuisine is derived from the Buddha jumping over the wall in Fujian cuisine, and on its basis, some adjustments have been made, which is more common in terms of ingredients and practices, and it is also simpler, which is a home-style version of the Buddha jumping over the wall. The Guangdong version of the mini Buddha jumping over the wall, although the ingredients are not as rich as the Fujian Buddha jumping over the wall, but the taste does not lose too much, and the taste is also very delicious.

5. Hakka hand-torn salt-baked chicken: According to legend, more than 300 years ago, in the Dongjiang area, there was already a practice of putting wrapped cooked chicken into a salt pile for pickling and storage, and it gradually spread later. The Dongjiang River is the seat of the Hakka people, so people gave it a name, called Hakka salt-baked chicken.

Hakka hand-torn salt-baked chicken is a cold dish. The chicken baked with salt, and then accompanied by seasonings such as sand ginger, the skin is thin and the meat is tender, and even the bones are delicious, and it tastes tender and salty.

Cantonese cuisine is composed of three local flavors: Guangzhou cuisine (also known as Cantonese cuisine), Dongjiang cuisine (also known as Hakka cuisine), and Chaozhou cuisine (also known as Chaoshan cuisine), each with its own characteristics. The range of Guangzhou cuisine includes the Pearl River Delta, Shaoguan, Zhanjiang and other places, with rich materials, fine selection of materials, excellent skills, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Good at stir-frying, it is required to master the heat and oil temperature is just right.

It is also compatible with many Western cuisine practices, and pays attention to the momentum and grade of the dish. Teochew cuisine originated in the Chaoshan region, bringing together the strengths of Fujian and Guangdong, and has its own style. It is known for cooking seafood, and soups, vegetarian dishes, and beets are the most distinctive.

The knife work is fine, and the taste is pure. Dongjiang cuisine originated from the Hakka people in the Dongjiang area of Guangdong, the dishes mostly use meat, very few aquatic products, the main ingredients are prominent, pay attention to the fragrant, heavy oil, salty taste, good at casserole dishes, have a unique local flavor. Top 10 Famous Cantonese Dishes:

A Yi abalone, Guangzhou Wenchang chicken, roast suckling pig in the open oven, New Dragon Emperor Night Banquet, Peninsula Royal Official Swallow, Steamed East Star Grouper, Hanging Disturbance Pin Debate Furnace Roast Goose Bucket Head, Raw Crab Meat Braised Sea Tiger Wings, Yannanfei Chatian Duck, Chaozhou Lo Mei. Classic Cantonese cuisine: white-cut chicken, braised pigeon, barbecued pork with honey sauce, crispy roasted pork, baked lobster in soup, cucumber with abalone sauce, stewed shark's fin with vegetable gall, etc.

The famous dishes of Cantonese cuisine are: roast suckling pig, boiled shrimp, dragon and tiger fight, Taiye chicken, taro button pork, braised skirt wings, Huangpu scrambled eggs, stewed worms, dog meat pot, colorful fried snake silk, chrysanthemum dragon tiger phoenix snake soup, etc., are all famous dishes in Guangzhou with local flavor.

Cantonese cuisine uses a wide range of ingredients, not only the main ingredients, but also the ingredients and seasonings. In order to show the flavor of the main ingredients, Cantonese cuisine is very particular about the selection of ingredients and seasonings, the ingredients will not be mixed, and the seasoning is to bring out the original flavor of the main ingredients, both of which are based on freshness. Pay attention to color, fragrance, taste, type, and take the taste and freshness as the main body.